This is a recipe we could have made over and over again this past Summer. We are slipping it on here since the weather has been so beautiful and there are still strawberries on the shelves at the market. We think you will enjoy one last taste of summer either as a main dish or as a delicious side!

Strawberry Shrimp Salad
serves 4


4 cups Mixed Baby Greens (can include spinach)
2 cups fresh Strawberries
2 ounces feta cheese
4 TB pecans
1/4 – 1/3 sliced red onion
1 lb of fresh shrimp
1 TB Old Bay Seasoning


2 TB Balsamic Vinegar (we used a delicious Strawberry Balsamic Vinegar)
1 TB Honey Dijon
1 TB quality Extra Virgin Olive Oil
pinch of salt and pepper


  1. Start your Pappy’s Campfire Cooker if you haven’t already!
  2. Allow the cooker to heat up to where a drop of water will skip across the Cooker when dropped on it.
  3. Prepare your salad by layering chopped strawberries, feta, red onion slices, and pecans atop the baby greens, mix and divide onto 4 salad plates.
  4. Make dressing by whisking together all of the ingredients
  5. Season fresh shrimp with Old Bay Seasoning and put onto skewers. Grill shrimp right on the Grill Plate until it is no longer gray in color. Make sure to remove the shrimp the second it is done so that it does not become rubbery in texture.
  6. Place piping hot shrimp on top of your prepared salad and drizzle with dressing.Eat it up!! It’s so good!

September 29, 2014 No Comments Amber Shaw recipes, Uncategorized